Sweet, soft and melt in mouth textured badam halwa for you. This square of deliciousness is my all time favorite dessert but I happen to master the recipe just this week. Because I didn’t get hold of a foolproof almond halwa recipe till now. Google, the ultimate search engine showed a ton of recipe blogs in which almond halwa is to be consumed like carrot halwa using a cup and spoon. But I was looking for a more genuine recipe in which halwa can be cut as perfect square. Easy to hold and easy to eat isn’t it? I got the one recently through a Cook from Bangalore. I had to go back and forth twice with the recipe to get it right. But end result is damn good.
I was overwhelmingly happy to see my badam halwa coming out from the tray being perfect square in shape with soft, even texture and melt in mouth taste.
This halwa needs minimum ghee. Which is what more fascinating to me. For u too? Ok, we are on the same boat. The almonds are cooked till soft and peeled initially. You can even soak them overnight and peel the next day. Latter option is best if you have pre-plans of making this sweet. If you instantly plan for badam halwa then former one is good that is cooking till you can easily peel the skin off. Once you have a bowl of skin-less almonds, next it is only grinding and stirring.
Saffron strands make lot of difference in the looks. So I love them for making my halwa look gorgeously pretty. It’s also important to learn how long to stir the halwa mixture. The halwa mixture leaves the sides of pan, comes together as mass and that is the indication to stop.
This badam halwa is truly an amazing and rich sweet that needs no explanation. And the below picture tells you all. Isn’t it?